Italian Coconut Cream Cake


+Layers of cake
°5 large eggs
°2 cups (260g) all-purpose flour (measured)
°1 teaspoon of baking soda
°1/4 teaspoon salt
°1/2 cup (112 g) unsalted butter, at room temperature
°1/2 cup ghee (95g)*
°2 cups (414 grams) of sugar
°1 tsp vanilla extract
°1/4 teaspoon almond extract (optional)
°1 cup (240 ml) buttermilk*
°1 1/4 cups (91 g) sweet shredded coconut
°1 cup (106 g) chopped, toasted pecans
+Whip cream cheese frosting
°20 ounces (565g) cream cheese, at room temperature
°2 c (480 ml) heavy whip cream, cold
°1 1/2 c (173g) powder sugar
°1 tablespoon of vanilla extract
°2 cups (148 g) sweetened, toasted shredded coconut
°pecan crumbs
°Cook mode prevents your screen from going dark


for the cake
Divide the yolks and whites while the whites are cool, then set aside until they come to room temperature. The egg whites should be at room temperature when you whisk them later.
Line three 8-inch cake pans with parchment paper circles on the bottom and grease the sides. Make sure to greased corners and sides of pan well, as I find this cake tends to stick a bit. Preheat the oven to 350°F (176°C).
Combine flour, baking soda, and salt in a medium bowl and set aside.
Add the butter, shortening, sugar, and extracts to a large mixing bowl and beat together until light and fluffy, about 3-4 minutes. Don't skimp on painting time.
Add the egg yolks one at a time, mixing until almost completely incorporated after each. Scrape side of bowl as needed to ensure all ingredients are incorporated.
Add a third of the dry ingredients to the mixture and mix until almost all are combined. The batter will be thick.
Slowly add about half of the milk and stir until well combined. The dough will look a little curdled, but that's okay.
Add another third of the dry ingredients and mix until almost all are combined.
Slowly add the other half of the yogurt and mix until well combined.
Add the rest third of the dry ingredients and mix until well combined. Scrape the sides of the bowl as needed to ensure all ingredients are incorporated. Don't over mix. Put aside.
Add the egg whites to the mixing bowl and beat on high speed until stiff peaks form. Do not over-beat the egg whites.
Add about a third of the egg whites to the cake mixture, along with the coconut and toasted walnuts, and gently stir into the cake mixture until almost all blended, then add the remaining egg whites.  Gently fold in until well blended.
Divide the batter evenly among the cake pans and bake for 25-30 minutes, or until a toothpick comes out clean.
Remove the cake from the oven and let it cool for 3-4 minutes, then remove the cake onto cooling racks to cool completely.
to decorate
To make the cream cheese frosting, add the cream cheese to a large mixing bowl and beat until smooth. Put aside.
Add heavy whipping cream, powdered sugar, and vanilla extract to another large mixing bowl andNeed.
Put the toasted coconut on the sides of the cake.
Use the remaining frosting to form shells around the top edge of the cake, and sprinkle with a few remaining pecan crumbs when slicing the pecans for the cake.
Place the cake in the refrigerator until it is ready to be served. I like to leave the cakes for an hour or two before serving.
Cake is best when covered and eaten within about 3-4 days.

Enjoy !